Summary

Ingredients

• 125 g butter, semi-fat
• 250 g biscuit (s), (wholemeal shortbread biscuits)
• 3 lemon (s), untreated
• 1 vanilla pod (s)
• 1 packet custard powder, vanilla
• 150 g sour cream
• 3 egg (s)
• 180 g suar
• 150 g powdered suar

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Instructions

1. Melt the butter. Put the cookies in a freezer bag and crumble them finely with a rolling pin. Mix both and press onto a springform pan (26 cm). Form a 2 cm high border. Pre-bake in a preheated oven (175 ° fan oven) for 10 minutes.
2. Wash lemons with hot water, rub dry and rub the peel. Squeeze out 125 ml lemon juice. Cut open the vanilla pod and scrape out the pulp. Mix the lemon juice and zest, vanilla pulp and custard powder together well. Sour cream with it.
3. Separate 2 eggs. Beat the egg yolks and 1 egg with the sugar until frothy. Stir in lemon cream. Put the mixture on the base and bake at 125 ° for about 30 minutes.
4. Beat the egg white until stiff and sift the powdered sugar. Put the mixture on the baked cake. Bake at 125 ° for another 15 minutes.